Gooseberries bring back fond memories of my childhood, playing with my best friend in her Grandma’s garden while rushing to pick all the fruit so she could make us a yummy dessert. Unfortunately I never managed to find space to grow a Gooseberry bush at our old house and this year was the first time our new bush produced a useful quantity of fruit. It wasn’t a huge amount but it was definitely enough for one dessert heaped in comforting memories. So today I’m sharing what is in my opinion the best Gooseberry Crumble recipe, it’s super quick and easy plus it has a mega quantity of crumble topping. Incidentally if you think my Gooseberries look odd that’s because they’re pink Gooseberries!
What You’ll Need
450g / 16 oz Gooseberries
100g / 4oz Soft Brown Sugar
2 Tbsp Water
350g / 12oz Plain Flour
180g / 6oz Butter
180g / 6oz Soft Brown Sugar
1 Tsp Ground Cinnamon
Preheat the oven to 180C, 350F or Gas Mark 4
After washing cut the top and tail from all the gooseberries. Tip. If you don’t want to get bored it helps to have another pair of hands to help with all the topping and tailing! Place the fruit into the bottom of your pudding dish.
Sprinkle over the brown sugar, then add the water and give the gooseberries a gentle stir to coat.
Rub together the flour and butter with your fingertips until it resembles rough breadcrumbs in texture. Next add in the sugar and ground cinnamon and stir together gently.
Tip. If unlike me you prefer a leaner topping on your crumble then the quantities can easily be halved.
Sprinkle the crumble evenly on top of the fruit and bake in the centre of the oven for 45-50 minutes or until golden.
Serve warm with oodles of cream, custard or ice cream.